Typically, pasta is made from unleavened dough of wheat flour. The dough is formed into sheets and then cooked by boiling or baking. It is then added to a soup or sauce and served with vegetables.
Gnocchi
Generally, gnocchi is made of potato, although some recipes call for egg yolks. They are served in a variety of ways, including with tomato sauce, pesto, and Alfredo sauce.
The gnocchi family of dumplings is very old. They originated in Northern Italy. Today, they can be found in most fine Italian restaurants.
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In addition to their traditional use as pasta, gnocchi is used in many baked dishes. Some chefs even add a bit of meat to their filling.
Cavatappi
Known as the corkscrew pasta, Cavatappi is a tubular pasta that has a spiral shape. It is a great pasta to use with creamy sauces and chunky ingredients. It is also a good substitute for spaghetti in many Italian pasta dishes.
When making this delicious recipe, be sure to use a high quality durum wheat pasta and extra virgin olive oil. This will help keep your dish from sticking. You can also sprinkle the pasta with cheese and add some olives.
Cappelletti
Originally from the Emilia-Romagna region of Italy, Cappelletti are stuffed fresh pasta with meat or cheese. They are shaped like a small, peaked hat, and are often served with a meat sauce. They are similar to tortellini, but larger.
These stuffed pastas have been around since the Middle Ages. In the Romagna region, cappelletti are considered a luxury dish for aristocrats. They are usually boiled in broth, but can be served with meat or cheese sauce. They are also popular in Bologna and Modena.
Filei calabresi
Unlikely to be found in your local Italian supermarket, you will need to make the trek to Calabria for this one. The region is home to some of the best food in the country, including some of the finest tomatoes and basil on the planet. If you are in the mood for a true Italian meal, try to plan your trip ahead of time. This is a great way to avoid any last minute snags.
Filei rigate
Considering that there is a plethora of high tech pasta available to consumers today, the humble filei rigate is a bit of a rarity. The short and tall of this diminutive duo has been around for centuries. This little gem is made from the best of the best semolina flours available. The only catch is that it must be cooked al dente to retain its sexy shine. In fact, the aforementioned pasta has been compared to the likes of tagliatelle in its day.
Fregola
Often considered a soup pasta, Fregola is a circular pasta that can be served either warm or cold. The grains have a nutty, chewy texture that pairs well with a variety of vegetables and seafood. Usually cooked in broth, it can be used as a substitute for couscous and orzo.
Traditionally, Fregola is toasted in an oven for extra flavor. The grains are small and look like breadcrumbs. It can be cooked in water, broth or even chicken stock. It is delicious on its own, but can also be mixed with many different kinds of seafood, meats and vegetables. It can also be made ahead of time.
Chiocciole
Often called a “snail pasta” in Italy, Chiocciole is a tubular pasta that is curved and ridged. It is a great accompaniment to a variety of sauces, ranging from light to heavy.
One of the most common uses of Chiocciole is in spaghetti alla chitarra, a pasta with a musical instrument on its end. The chitarra must be strummed to release fresh cut strands. It is a popular pasta in baked recipes, as well as in tomato-based sauces.
Cannelloni
Originally called strascinati, cannelloni are large pasta tubes, often stuffed with meat. They are usually topped with sauce. In Italy, cannelloni is often accompanied by cheese. The dish is also popular in North America.
Cannelloni and manicotti are often interchangeable, but they are actually different dishes. The cannelloni of Italian cooking are hollow, but the manicotti of American cooking are stuffed with ricotta cheese.
Cannelloni are easy to make. They are made with a rectangular sheet of pasta dough, which is rolled into thin sheets and rolled into a tube shape. Traditionally, they are covered with a tomato or bechamel sauce, and baked. However, they can be filled with vegetables, ground beef, and spinach. They can be a great way to feed a crowd.
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